Biscuits & Gravy with Breakfast Calzone
Food that makes us happy.
We’ve been living in our camper for over three years now and have always enjoyed seeing what great food we can make on the road. Just because you’re traveling or camping doesn’t mean you can’t eat well. Our camper kitchen is a perfect space for cooking just about anything, but when we’re out in nature nothing beats cooking over an open campfire. This meal allowed us to do both! Happy Sunday Funday!
First, check out this video of our Sunday brunch, and then find the detailed recipes below!
Recipe: Breakfast Calzone
STEP 1: MIX DRY INGREDIENTS
Mix together dry ingredients to create dough: 1-packet of rapid rise yeast, 1 cup flour, and cinnamon sugar. Mix well. We really enjoy using a collapsible measuring cup since we have such limited space.
STEP 2: HEAT UP WATER
In a pot (we like a very lightweight, foldable pot like this), heat up 2/3 cup of water to between 120-130 degrees F. If you are a nervous-nelly like me, then use a thermometer. If you are good at guessing, it’s just “really warm” water.
STEP 3: ADD WATER TO DRY MIX
Mix the warm water into the dry mixture and stir. The dough will become very sticky.
STEP 4: ADD MORE FLOUR
Continue to gradually add in 1/2-1 cup of flour, or until the dough becomes a smooth ball.
STEP 5: KNEAD DOUGH
On a floured-surface, knead the dough for 4 minutes. I did this between the sink and stove in my nüCamp 400.
STEP 6: LET DOUGH REST
When using the rapid rise yeast, the next step is to let the dough rest for just 10-minutes. It should just about double in size. During this time, you can prepare some of the fillings you’ll be using.
STEP 7: ROLL OUT DOUGH
Roll out the dough into a long rectangle shape. If you are using an Omnia Oven, the dough should be approximately 22″ on the long side. I used a plain old basic rolling pin, but I also found a cool silicone rolling pin, and also a mini rolling pin that would fit great in our tiny camper. I might upgrade!
STEP 8: SPREAD OUT PEANUT BUTTER/CHOCOLATE
Ideally, I would use peanut butter and Nutella for this step – spreading generously over the dough. However, due to the current state of the country, the grocery store was completely out of anything like that. So, we had the great idea to try Reese’s Peanut Butter Cups instead! We tried melting them, but it really didn’t work that well. I recommend just breaking them up into small pieces and spreading evenly across the dough.
STEP 9: ADD ALL DESIRED FILLINGS
This step is very customizable. I recommend adding some type of nut (hazelnut, macadamia, pecan or pistachio). In addition, squeeze in a healthy dose of your favorite local honey. The one ingredient not to be missed is bananas! It will take 3-4 depending on the size. Finally, season it with a good sprinkle of cinnamon sugar.
STEP 10: APPLY EGG WASH
Along the outer edge of your rectangle, use a basting brush (or spoon in my case) to apply a light egg wash. This will help to seal the edge when you roll it up.
STEP 11: ROLL UP INTO LONG TUBE
Now that you likely have a very full piece of dough, you’ll have to be careful when rolling it up. Roll the rectangle into a long, spiral tube. Be sure to seal both ends as well as the long edge. I found it helpful to use my flexible cutting board to assist me.
STEP 12: PLACE INTO OMNIA OVEN
STEP 13: ADD EGG & CINNAMON TO TOP
Use the remaining egg-wash and brush on top of your calzone. Then, sprinkle with cinnamon sugar. This will create a sweet, tasty crunch on top of your calzone.
STEP 14: BAKE ON STOVE
All stoves differ just a bit, so this is not an exact science. I set our propane stove to medium for 35 minutes. Keep checking you calzone as it cooks. The top should be a golden brown. You will want to let it cool for 10-15 minutes after to take it off the stove.
Now that your calzone is baking, this is a perfect time to serve up a brunch essential: mimosas! Personally, I like the Trop 50 OJ (less calories!) – and the André champagne (best bang for your buck – Cook’s has 1% more alcohol but often costs twice as much).
Recipe: Gravy on the Fire
4-5 slices bacon
1 lb. ground pork (seasoned or un-seasoned)
1/3 cup flour
1-2 cups milk
SEASONINGS (FOR PORK):
salt, pepper, garlic powder, cumin, chili, cayenne.
STEP 1: HEAT CAST IRON
It will take an hour or two to create hot coals on your fire. Once you’ve done that, place a fire grate over the coals off to one side. Then, place your cast iron skillet over the fire to begin slowly heating it up.
STEP 2: COOK BACON
The base to every good gravy (and meal in general) is bacon! Heat up 5-8 strips of thick bacon. You will want it to be nice and crispy. Once done, set aside.
STEP 3: SEASON PORK
Oftentimes, you can find a pre-seasoned breakfast sausage, such as Jimmy Dean, and skip this step. However, if you can’t find it (or if you simply prefer) you can season your own by buying plain ground pork. Depending on your level of spice preference, add the following to your liking: salt, pepper, cumin, chili, garlic powder, and cayenne.
STEP 4: COOK A SAMPLE
Before committing to cooking our entire batch, we cooked up one small bite to test the seasoning. We ended up choosing to add a bit more heat!
STEP 5: COOK PORK
Brown approximately 1 lb. of ground pork in your skillet, using the bacon grease as a base.
STEP 6: ADD FLOUR
Once the pork is cooked, slowly stir in about 1/3 cup of flour – making sure to mix it in bit by bit.
STEP 7: ADD MILK
When the flour is fully absorbed, you will then slowly add milk. Depending on the consistency you like, it should be around 1 1/2-2 cups. For a richer gravy, use whole milk (Kendrick’s choice!), for a lower calorie gravy, use 2% milk (Mandy’s choice!). Continue to slowly add milk until desired consistency is achieved.
STEP 8: LET SIMMER
Allow the gravy to simmer on lower heat (move to the outer edges of the coals). The gravy may become thick and more milk may be needed.
STEP 9: ADD BACON
Finally, take that wonderful crispy bacon that you cooked up earlier and break it into small, bite-sized pieces. Add this in at the very end so that it stays crispy within the gravy!
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